Yundoubao(yun dou bao )

Yundoubao

Introduction:

"Kidney beans are crops produced all year round, and they are popular among consumers. In addition to direct frying, they can also be fried, dry fried, boiled and mixed with various sauces to make cold dishes. They are very delicious home dishes. Kidney beans are high in moisture, rich in protein, sugar, cellulose and vitamins. They are crisp and sweet in taste. They are also suitable for stuffing to make steamed buns

Production steps:

Step 1: add salt to the meat and stir well.

Step 2: add a small amount of water to the stuffing several times, stir the water into the stuffing with chopsticks (or hands) in the same direction, when the water is not fully absorbed, do not continue to add water.

Step 3: when the filling is watered, the meat is sticky and the color turns pale.

Step 4: after the meat filling is watered, add soy sauce. After adding soy sauce, stir the soy sauce into the meat filling with chopsticks (or hands) in the same direction.

Step 5: add white pepper and stir well.

Step 6: add bluish dogbane oil, stir well and refrigerate.

Step 7: properly treat the vegetables and mix the scallions into the meat.

Step 8: wash the kidney beans, remove the head and tail, blanch them in boiling water until they are cooked, cool them in cold water after picking them up, and then squeeze out the water.

Step 9: dice the kidney beans.

Step 10: pour all the kidney beans into the meat.

Step 11: in order to increase the lubricity of the filling, pour another 2 tbsp of white sesame oil on the kidney beans, and gently stir with chopsticks.

Step 12: a piece of fresh yeast.

Step 13: dissolve the fresh yeast in warm water.

Step 14: pour the yeast water into the flour and all the remaining water into the flour.

Step 15: mix all the flour and water until there is not enough water.

Step 16: knead the flocs together by hand to form a smooth dough and ferment in a warm place.

Step 17: fermented dough.

Step 18: put it on the chopping board and exhaust.

Step 19: knead into a smooth dough and relax for a while.

Step 20: divide the loose dough into two portions.

Step 21: take a portion and rub it into strips.

Step 22: divide the face into 10 equal parts.

Step 23: take a dough preparation and roll it into a thick dough in the middle and thin around.

Step 24: fill the stuffing in the skin of steamed stuffed bun, and pay attention not to use too much to facilitate bonding.

Step 25: press the stuffing with your left thumb, raise the edge of the bun skin slightly with your right hand, and then fold the dough forward to form a small opening.

Step 26: after the stuffing is finished, put it on the bamboo plate for final fermentation. Depending on the ambient temperature and the fermentation state of the dough at that time, it can be steamed in the cage in 30 minutes. The fermentation time should be controlled properly. If it is too long or not enough, the quality of the steamed bun will be affected. Just make sure that the dough is slightly expanded (larger) than before fermentation.

Materials required:

Medium gluten flour: 500g

Pork stuffing: 400g

Water: 270 G

Fresh yeast: 1 piece

Scallion: 6

Kidney beans: 400g

Salt: 2 tsp

Soy sauce: 4 tsp

White pepper: 1 / 2 tsp

Hemp oil: 2 tbsp

Note: steaming method is the same as steamed bread products: 1. Start steaming from cold water or put the water in the pot into the steamer before boiling; 2. When the edge of the steamer begins to steam, it means that the water in the pot is boiling before timing; 3. Determine the steaming time according to the size of the steamed bun, about 15-20 minutes; 4. The size of the dough is proportional to the steaming time; 5, Open the steamer slightly for 3-5 minutes, and then open the steamer completely. In this way, the finished product can be protected from sharp temperature change, which may affect the appearance.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yun Dou Bao